Yves Veggie Chili
Warm up with a hearty, plant-based twist on a classic comfort food with this Yves Veggie Chili recipe! Packed with vibrant bell peppers, protein-rich black and kidney beans, and flavorful Yves Veggie Ground Round, this vegetarian chili is a satisfying, high-protein meal perfect for busy weeknights. The smoky blend of chili powder, cumin, and paprika lends a robust, spicy depth, while fresh cilantro and a burst of zesty lime brighten every bowl. Ready in just 45 minutes, this one-pot wonder is not only easy to make but also ideal for meal prep or feeding a crowd. Serve it as is or pair it with crusty bread or tortilla chips for a cozy, vegan-friendly dinner everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium bell peppers (red and green), diced
- 3 units garlic cloves, minced
- 1 package Yves Veggie Ground Round
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 units lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell peppers to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Yves Veggie Ground Round to the pot, breaking it up with a spoon and mixing it evenly with the vegetables.
Pour in the canned diced tomatoes, including their juices, followed by the vegetable broth. Stir to combine.
Add the black beans and kidney beans to the pot, stirring to distribute them evenly.
Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well.
Bring the chili to a gentle boil over medium heat, then reduce the heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
Taste the chili and adjust seasonings as needed, adding more salt, pepper, or spices as preferred.
Serve the chili warm in bowls, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6208 mg | 270% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 85.6 g | 306% | |
| Total Sugars | 50.4 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 5817 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
